1、 2011, Vol. 32, No. 05 92 ( 410004) - ( 5.5:4.5) 30 G - G G“ - G“ G G“ 0.1g/100mL KCl CaCl2 G K C l - Rheological Properties of -Carrageenan-Konjac Gum Mixed Gel and Their Influence Factors WANG Yuan-lan WEI Yu (College of Science, Central South University of Forestry and Technology, Changsha 410004
2、, China) Abstract In this study, rheological properties of -carrageenan gum, konjac gum and their mixed gel (5.5:4.5, m/m) in aqueous solution all at a concentration of 1 g/100mL were measured and compared. This was followed by an investigation to explore effects of temperature and electrolytes on r
3、heological properties of these three solutions. Results indicated that the storage modulus (G ) of the compound gel was obviously higher than that of -carrageenan gum and konjac gum; while, the loss modulus (G“) was lower than that of -carrageenan at 30 . In addition, the compound gel revealed obvio
4、usly enhanced gelling properties. With the increase of temperature, the storage modulus (G ) was always bigger than the loss modulus (G“) in the compound gel so that the compound gel had typical viscoelatic fluid properties. Moreover, respective additions of KCl and CaCl2 at a concentration of 0.1 g
5、/100mL could result in the decrease in storage modulus (G ) and the increase in translation temperature of the compound gel. Key words -carrageenan konjac gum compound gel rheological property TS201.7 A 1002-6630(2011)05-0092-04 2010-05-17 (104-0135) (1969 ) E-mail - D- 3,6- -D- 1 - 2 - 3 D- D- 1:1
6、.6 -1,4- 4-6 - 7-11 - - - ( ) G ( ) G ( ) 12-14 - - - 1 1.1 - (KC ) (KGM ) KC l CaC l 2 1.2 ARES TA DSY-2-8 AR1530 93 2011, Vol. 32, No. 05 1.3 1.3.1 15 (m - :m = 5.5:4.5) - 1.0g/100mL 80 30m in 6 h 1.3.2 ARES - G G 50m m 1.5mm 0.1Pa 1) 30 ( 0.01 10s -1 ) 2) 70 G G ( 0.1 100rad/s ) 3) 1.0 10.0rad/s
7、G G 30 80 3 /min 2 2.1 - - - 1 30 1.0g/100mL - - 1 1.0g/100mL - - - 16 0.1s -1 - - 1 0 2.2 - - - 2 1.0g/100mL - - 30 2 - - G G - G - G G - G - - 17-18 - 3 G G 1rad /s 12 1.0g/100mL 2.3 - - - 1.0g/100mL - 1 - - Fig.1 Relationship between viscosity and shear rate of -carrageenan gum, konjac gum and th
8、eir compound gel 100000 10000 1000 100 10 1 KC-KGM KC KGM /(mPa s) /s -1 0.01 0.1 1 10 100 2 - - Fig.2 Relationship between storage modulus G or loss modulus G“ and frequency ( ) of -carrageenan gum, konjac gum and their compound gel 100000 10000 1000 100 10 G /Pa G /Pa /(rad/s) 0.1 1 10 100 G K C G
9、 K C G K C - K G M G K C - K G M G - K G M G - K G M 2011, Vol. 32, No. 05 94 3 - G G G G - - 60 G G G G - 10 - - 2.4 - - - 1.0g/100mL - 0.1g/100mL KCl CaCl2 4 - 0.1g/100mL KCl CaCl2 G 0.1g/100mL KCl G G K + Ca 2+ K + 19 3 3.1 1.0g/100mL - - - 3.2 - - - - - 3.3 - 0.1g/100mL KCl CaCl2 G KCl CaCl2 - 1
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12、80 4 KCl CaCl2 - Fig.4 Effect of electrolytes (KCl and CaCl2) on viscoelastic properties of compound gel containing-carrageenan gum and konjac gum 1000000 100000 10000 1000 G /Pa G /Pa / 30 40 50 60 70 80 b G K C - K G M G K C - K G M G 0.1g/100mL CaCl2 G 0.1g/100mL CaCl 2 1000000 100000 10000 1000
13、G /Pa G /Pa / 30 40 50 60 70 80 a G K C - K G M G K C - K G M G 0. 1g /1 00 mL K Cl G 0 .1 g /1 0 0 mL KC l95 2011, Vol. 32, No. 05 , 2008. 11 SCHORCH C, GARNIER C, DOUBLIER J L. Viscoelastic properties of xanthan/galactoma nan mixtures:comparison of guar gum with locust bean gumJ. Carbohydrate Poly
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